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10 minutes
90 minutes
100 minutes
- 6 sebago potatoes (about 250g each), scrubbed
- 250ml cheese
- 425g can tuna in brine, drained and flaked
- 300g can corn kernels, drained
- Coleslaw & snow pea sprouts, to serve
- Preheat the oven to 200°C/180°C fan forced. Scrub the potatoes, prick them all over with a fork, and place them on an oven rack. Bake for 1½ hours or until they are tender.
- Cut a slit in each potato and gently scoop out some of the flesh. Heat up pasta sauce and combine with drained tuna and corn kernels. Evenly spoon the mixture on top of the potatoes. Garnish with coleslaw, snow pea sprouts, and alfalfa before serving.
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